TONDA DI STRONGOLI – Region CALABRIA

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar TONDA DI STRONGOLI.

Sensory profile

Descriptive statistic of fatty acids composition (n=4)

	Mean TONDA DI STRONGOLI	Standard deviation TONDA DI STRONGOLI	Mean TONDA DI STRONGOLI (CALABRIA )
Eicosenoic acid (%)
Eicosanoic acid (%)	0.41	0.03	0.41
Heptadecenoic acid (%)	0.18	0.07	0.18
Heptadecanoic acid (%)	0.09	0.03	0.09
Linoleic acid (%)	9.33	1.28	9.33
Linolenic acid (%)	0.73	0.10	0.73
Oleic acid (%)	71.35	1.26	71.35
Palmitic acid (%)	14.06	0.88	14.06
Palmitoleic acid (%)	1.03	0.24	1.03
Stearic acid (%)	2.57	0.63	2.57
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).	441	140	441

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